Ingrédients pour Upside Down Chocolate Chip Cake
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- Unsweetened Cocoa Powder
- 3/4 cup granulated sugar
- 1/2 cup vegetable oil
- Hot Coffee
- 1 cup buttermilk
- Egg
- 1 teaspoon vanilla extract
- Milk Chocolate Chips
- 1/2 cup (1 stick) unsalted butter
- 3/4 cup packed light brown sugar
- Water
- Shredded Coconut
- Ground Pecans
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Comment préparer Upside Down Chocolate Chip Cake
- Preheat oven to 350°F (175°C).
- Grease and flour a 9-inch round cake pan.
- In the prepared pan, melt 1/2 cup (1 stick) of butter over medium heat. Remove from heat.
- Evenly sprinkle 3/4 cup packed light brown sugar over the melted butter in the pan.
- Arrange 1/2 cup chocolate chips over the brown sugar.
- In a large bowl, whisk together 2 cups all-purpose flour, 3/4 cup granulated sugar, 3/4 cup unsweetened cocoa powder, 1 teaspoon baking soda, 1 teaspoon baking powder, and 1/2 teaspoon salt.
- In a separate bowl, whisk together 1/2 cup vegetable oil, 2 large eggs, 1 teaspoon vanilla extract, and 1 cup buttermilk.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
- Stir in 1/2 cup freshly brewed hot coffee.
- Pour the batter over the brown sugar and chocolate chip mixture in the prepared pan.
- Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 5 minutes before inverting it onto a serving plate. Immediately sprinkle with 1/4 cup milk chocolate chips while still warm to allow them to melt slightly.
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
167g
Fat
39g
Carbs
19g
